The rich, chocolate taste of a low carb brownie just begs for some kind of creamy addition and what better way to fulfill that taste than to add a cheesecake layer on top? Low carb cheesecake brownies? Genius, right?
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If you have never played alchemy in the kitchen before, this will be an easy introduction into fusing different desserts together.
Brownies and cheesecake should have been born together, giving each other a hug on their way out. It’s seriously a delicious combination, and until you’ve tasted it (or made this recipe 😉 ) you won’t know exactly what I’m talking about.
What Is Nuvia Baking?
Nuvia Baking is a blend of erythritol, soy protein isolate, chicory root extract and stevia extract. It is designed to be a one-for-one sugar replacement in baked goods, specifically home baking.
Nuvia tastes and browns just like regular sugar, and gives rise to baked goods just like granulated sugar. It can act as a direct replacement for sugar whenever you are searching for a sweet alternative you can feel good about.
The regular “coolness” of the erythritol is balanced out by the sweetness of stevia, giving this blend a very similar taste to sugar.
Generally, I use 100% erythritol in my baking, but in this recipe, I believe Nuvia actually works better. I would opt to use this sweetener over erythritol in low carb baked products over erythritol any day.
Strictly speaking, I cannot say this recipe is 100% keto friendly as it does contain soy protein isolate, which is derived from a legume. However, this is not going to impact your blood sugar levels in any way since erythritol and stevia are pretty much the only sweeteners that won’t (aside from monk fruit, which is harder to get).
If your number one goal on the ketogenic diet is to keep your carbs and insulin low, and your blood sugar levels in a normal, level range, you won’t have any problems with this sweetener.
Also, for those who are simply eating a low carbohydrate diet, this sweetener is going to work perfectly for you.
WHAT’S THE SECRET TO A DENSE, KETO BROWNIE?
The secret to a good keto brownie comes down to a few things; Dutch processed cocoa, espresso and salt. Those ingredients combine to make a super-rich chocolatey dessert that doesn’t need much else.
Of course, once you get the basic brownie down pat, you’ll never have to worry about finding another brownie recipe ever again.
THERE ARE FEW EXPERT TIPS WHEN IT COMES TO MAKING THESE BROWNIES:
- Sifting all your dry ingredients is a MUST.
- Giving the brownies a good “bash” against the kitchen table halfway through is KEY.
- Using a good quality flaked sea salt to cover is FLAVOUR CITY.
YOUR QUESTIONS ANSWERED:
WHAT IF I DON’T HAVE DUTCH COCOA POWDER? CAN I USE NORMAL COCOA POWDER?
If you don’t have Dutch cocoa powder, you can also use normal cocoa powder, but the brownies won’t be as dense.
CAN I USE ERYTHRITOL INSTEAD OF NUVIA?
Of course, however, you’ll have to increase the erythritol to a quarter more than the amount of Nuvia.
HOW LONG CAN I KEEP THESE FOR? DO THEY FREEZE WELL?
I usually keep these in an airtight container and munch on them for up to 7 days. I have frozen a batch before, and they actually defrost really well, so go ahead and store some in the freezer for a prolonged brownie.